Dough and hearth bread characteristics influenced by protein composition, protein content, DATEM, and their interactions

Journal of Food Science

Volumn 70, Issue 3, 2005, Pages

  Aamodt, Anette ^a,b,c   Magnus, Ellen M ^b   Hollung, Kristin ^b   Uhlen, Anne K ^a   Færgestad, Ellen M ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c TNO   (Netherlands)

Author keywords

DATEM; Hearth bread; Protein composition; Protein content

Indexed keywords

EID: 17644388842     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07128.x     Document Type: Article

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